For Salsa Verde:.
In a large stock pot, add tomatillos, chopped onion, chopped tomato, diced jalapeno, and water.
Cover and simmer over low about 45 minutes.
Clean cilantro. remove the stems,.
Add cilantro, garlic and salt to blender and blend on high 2 minutes.
Add simmered salsa. Blend.
Set aside to cool.
For enchilada stuffing:.
Saute onion, bell pepper, and garlic in oil until tender.
Add remaining stuffing ingredients and simmer over low heat 8-10 minutes.
Drain excess liquid. Set aside.
For enchiladas:.
Heat vegetable oil over medium heat.
Dip each tortilla in hot oil until pliant.
Stack on a plate until finished with all 12.
Place 2 T of spinach mixture and 1 T shredded cheese into each tortilla.
Roll up with open side down in a baking pan.
Repeat until all tortillas are rolled up.
Pour tomatillo sauce over enchiladas and add leftover shredded cheese.
Bake at 350°F for about 10 minutes until cheese is melted.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	973.33 Kcal (4075 kJ)
Calories from fat	710.7 Kcal
		% Daily Value*
Total Fat	78.97g	121%
Cholesterol	105.29mg	35%
Sodium	1558.94mg	65%
Potassium	778.27mg	17%
Total Carbs	36.08g	12%
Sugars	8.83g	35%
Dietary Fiber	6.98g	28%
Protein	33.91g	68%
Vitamin C	48.2mg	80%
Vitamin A	1.7mg	56%
Iron	11mg	61%
Calcium	989.6mg	99%

Amount Per 100 g
Calories	180.66 Kcal (756 kJ)
Calories from fat	131.92 Kcal
		% Daily Value*
Total Fat	14.66g	121%
Cholesterol	19.54mg	35%
Sodium	289.36mg	65%
Potassium	144.46mg	17%
Total Carbs	6.7g	12%
Sugars	1.64g	35%
Dietary Fiber	1.3g	28%
Protein	6.29g	68%
Vitamin C	9mg	80%
Vitamin A	0.3mg	56%
Iron	2mg	61%
Calcium	183.7mg	99%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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